Nagaoka, Niigata, Japan｜ATAGOAN

My long-awaited Atagoan! I had the miso stew udon that I had always wanted to eat 🎵 Is it still okay since it is limited to winter? I was worried, but I was able to eat it safely. The soba tea was also delicious✨✨ I would like to visit you again (^○^)

I ordered the Tenzuki Aimori. First of all, the soba tea is delicious. There is no doubt that soba tea is delicious. It's also great that they casually pour you a cup of soba tea when it's empty. The udon, as well as the soba, were firm and delicious. I'll bother you again.

I never thought I would be able to eat miso stewed udon in Nagoya. It seems that the owner has been trained in Nagoya, so I was able to enjoy the nostalgic taste for the first time in a long time. Miso is said to be ordered from Nagoya. I was asked if the noodles should be blanched or if they should be added as they are (as is in Nagoya). If you leave it as it is, the flour will be included, so the viscosity of the juice will increase. If you like it smooth, boil it. By the way, if you don't know Nagoya's hard noodles, you may want to ask for soft noodles. If you eat hard noodles for the first time, you may be confused. Toppings (200 yen each) are also standard, such as kashiwa, shrimp tempura, and rice cakes. If you go to Okazaki City, there are places where you can eat it, and it's surprisingly delicious. I don't know if it still exists. Anyway, it is highly recommended for those who like miso stewed udon in Nagoya. If you eat here, you can say that you ate authentic miso stewed udon in Nagoya. I also tasted a little of the normal udon that my companion ordered, and it was chewy and delicious. I got the impression that whatever I ate looked delicious. I think I want to go again. Please note that the parking lot is a little narrow and the payment is cash only. Below are the recommended ways to eat it. Please note that there are some personal prejudices. Recommended toppings Kashiwa > Shrimp tempura (2 pieces) > Mochi > Cutlet > Kakiage Kashiwa, shrimp tempura, and mochi don't fight, so if you have room in your budget, you can use all of them. Kashiwa (chicken) is a must. ①Since it will be sticky, scoop only the yolk of the egg first, transfer it to a small bowl, and transfer an appropriate amount of soup. If you like, add shichimi here, break the yolk and mix with the soup. ②The egg white is still transparent, so cover it with noodles or other ingredients and leave it alone. It will turn white after a while. (3) Place the noodles and ingredients in a small bowl and eat while whistling. If you don't like hot food, move the green onions and deep-fried tofu to a small bowl as soon as possible. ④ At the end of the process, the egg whites have hardened, so scoop them out with a ladle and place them in a small bowl. ⑤ You can repeat the process of slurping the udon and then adding it to the rice, but you also have the option of pouring the remaining soup over and eating it. Give it a try.